Mathematicians are looking into how to optimise the design of coffee filter machines, according to a report by the BBC.
Kevin Moroney at the University of Limerick, William Lee at the University of Portsmouth and others have been published in the SIAM Journal on Applied Mathematics offering a better understanding of how coffee is extracted from grains in a filter machine, and can be more precisely perfected. They are now looking at the shape of drip filter machine coffee beds.
"For industrial applications, we'd hope you could optimise the coffee machine for a certain size of grains. You could adjust the flow rate so you get the perfect extraction there," said Dr Lee.
"Or if the coffee machine has an integrated grinder you've got two variables to play around with."
He added: "The shape of the coffee bed is deformed as you brew the coffee. When it goes in first, it's sitting flat at the bottom of the filter, but at the end of [brewing] it's coating the walls of the filter. This also seems to play a role in how the coffee tastes. That would allow us to address another degree of freedom: how exactly you put the water in."